Servings: Serves 12
- 1 1/2 ounces blanched whole almonds , toasted
- 2 sticks (8 ounces) unsalted butter , at room temperature
- 1 1/4 cups sugar
- 6 large eggs , separated
- 1 teaspoon vanilla extract
- 12 ounces bittersweet chocolate , melted and cooled
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- Chocolate Ganache Glaze
Spray 12 six-ounce ramekins with cooking spray and dust with flour. Preheat oven to 325°.
Pulse nuts in food processor until they resemble a fine meal.
In a large mixing bowl, cream butter and 1 cup of the sugar. Add yolks one at a time, blending thoroughly after each addition. Add vanilla extract and nuts; combine. Gradually add melted chocolate and combine thoroughly.
Using a mixer, a whisk attachment and a clean bowl, beat egg whites and salt. Start on low speed, raising it as eggs start to foam. Slowly add 1/4 cup sugar; beat until soft peaks form.
Stir about a quarter of the egg whites into the chocolate mixture. Add remaining egg whites and sift flour and cocoa over the top. Using a spatula, gently fold batter until just combined and no streaks remain.
Spoon batter into ramekins and place on a baking sheet. Bake 25 to 30 minutes or until cakes rise and crack and feel just firm to the touch. Cool cakes on wire rack.
Invert cakes onto rack. Pour glaze over them, spreading to cover.